3T coconut oil
1 onion, small dice
2 cloves garlic, smashed and minced
1T ground cumin
2” fresh ginger, grated
1 hot pepper, sliced or chopped
2t mustard seeds
2t curry powder
2-3 tomatoes, diced
2t pink salt
1t black pepper
4c fresh baby spinach- reserve until serving.
1c fresh cilantro, coarsely chopped- reserve until serving.
In a large pot over medium high heat, add the coconut oil, onions, garlic and spiced and sauté until the onions are translucent. Add the chopped tomatoes and the chickpeas. Cover with about 2 cups of water and bring to a boil. Reduce the heat to medium low and the let the mixture cook partially covered until the water has reduced and it looks more like a stew. Just before serving, add the spinach and the cilantro. Serve with Basmati or Jasmine rice or Quinoa.
Buckwheat is totally grain free, and gluten free, it’s a fruit seed that is in the rhubarb family! It is an excellent source of protein as well as many other important nutrients which help to regulate blood sugar and keep you feeling full at the same time. This dish is super delicious and fast to prepare- these noodles are good either hot or cold. Don’t over cook them! (taste them along their journey!)
1 pound of 100% buckwheat soba
1-2 heads of baby bok choy, washed and thinly sliced
1 clove garlic, smashed and minced
1″ fresh ginger, grated or thinly sliced
1T coconut oil
2t hot sesame oil
fresh scallions and/or fresh jalapeño to taste
Salt and pepper to taste
Bring a pot of salted water to a boil. Add the soba and cook until al dente. Rinse well with fresh water, then drain and set aside.
In a large skillet, heat up the coconut oil, sauté the garlic, ginger and hot pepper just until golden. Add the sliced bok choy and sauté just until bright green. Deglaze with mirin, sauté for an additional minute or so and then add in the tamari and hot sesame oil. Toss in the cooked noodles and stir through to combine everything well. Serve hot or cold.